Beef Brisket Doenjang Stew
Stir-fry thin brisket and radish, dissolve doenjang in anchovy stock, then simmer with zucchini and tofu.
- Cuisine
- Korean
- Prep
- 13 min
- Cook
- 17 min
Scale the recipe
Ingredients
- Thinly sliced beef brisket (chadolbagi) Raw thin slices, thawed and patted dry
- 150 g
- Korean radish (mu) Peeled
- 100 g
- Onion
- 60 g
- Korean zucchini (aehobak)
- 100 g
- Tofu Packing water drained
- 130 g
- Large green onion (daepa)
- 20 g
- Cheongyang chili
- 8 g
- Unsalted anchovy and kelp broth
- 3 C
Seasonings
- Korean fermented soybean paste (doenjang)
- 2 T
- Minced garlic
- 1/2 T
- Korean chili flakes (gochugaru)
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Pat the brisket dry
Pat the brisket 150 g with a paper towel and cut long slices into bites on a clean board. Wash any tools that touched raw meat.
-
Cut the vegetables
Slice the radish 100 g into bite-size pieces 5 mm thick. Slice the onion 60 g and cut the zucchini 100 g into half-moons. Slice green onion 20 g and Cheongyang chili 8 g diagonally, then set aside.
-
Cut the tofu
Cut the drained tofu 130 g into pieces about 2 cm across. Leave them to drain until it is time to add them.
-
Render the brisket fat
Heat a pot over medium heat and spread out the brisket. Stir-fry for 2–3 minutes until the meat loses its red color and releases fat.
-
Fry the radish with the beef
Add the radish and stir-fry 1–2 minutes more so the brisket fat lightly coats it.
-
Dissolve the doenjang and cook the radish
Add the stock 3 C and mix in the doenjang 2 T, minced garlic 1/2 T and chili flakes 1/6 T. Once boiling, cook over medium heat for about 5 minutes until the radish edges turn translucent.
-
Add zucchini and onion
Add zucchini and onion and simmer another 3–4 minutes over medium heat. Let the zucchini soften while still holding its shape.
-
Finish with tofu and green onion
Add the tofu, green onion and chili. Simmer another 2–3 minutes, separating the beef slices so each is submerged and cooks through. Turn off the heat when the tofu is hot.
